What are you cooking now?

[oddoneout]

Happened to drop in on this thread by accident(arthritic fumble fingers) and got sidetracked by the idea of green Jews as a cooking ingredient. A little bit of searching explained, but I'm not sure my life has been enriched by knowing that this year's prolific veg patch means that I have been indulging in this dubious practice on a near daily basis...

[french frank]

I remember a R4 discussion on ghost-writing where Mariella Frostrup claimed to be surprised to hear that cokkery books aren't written by the celeb chefs who appear on the front cover

The only one I have written by a 'celeb chef' (since I haven't had a TV for nigh on 30 years I know very little about such cooks) is Escoffier's classic Ma Cuisine. I also had one issued to my father during the war when he was volunteered to be ship's cook: I pity the crew

When I said ' I just heat things up ' I didn't mean 're-heat'. I meant taking two rashers of bacon out of the fridge and putting them under the grill, ad boiling an egg. I dont call that 'cooking'.

No, I don't call that cooking but many would; and if that's what you're happy to eat most of the time, cooking is basically applying heat to raw ingredients (stewing, boiling, steaming, sautéing, sear frying, pan frying, deep fat frying, grilling, confiting, roasting, pot roasting, baking &c). It's about what you cook, how you cook it, how you season it &c. That doesn't have to come from a cookery book. I just cook what I fancy, is nutricious, what's around, what I'm curious about on a waste-not-want-not basis … but I fear green Jews aren't likely to be on the menu - is that Jew's Mallow/molokhia? We don't have it round our way Sounds good.

[oddoneout]

The only one I have written by a 'celeb chef' (since I haven't had a TV for nigh on 30 years I know very little about such cooks) is Escoffier's classic Ma Cuisine. I also had one issued to my father during the war when he was volunteered to be ship's cook: I pity the crew



No, I don't call that cooking but many would; and if that's what you're happy to eat most of the time, cooking is basically applying heat to raw ingredients (stewing, boiling, steaming, sautéing, sear frying, pan frying, deep fat frying, grilling, confiting, roasting, pot roasting, baking &c). It's about what you cook, how you cook it, how you season it &c. That doesn't have to come from a cookery book. I just cook what I fancy, is nutricious, what's around, what I'm curious about on a waste-not-want-not basis … but I fear green Jews aren't likely to be on the menu - is that Jew's Mallow/molokhia? We don't have it round our way Sounds good.

They quite possibly have been already - they are green(French or runner, doesn't seem to matter) beans... It was the "judias" which set me looking, as I thought it would be a bit odd if it was Jews, but my only experience of the Spanish language is a term of "introduction to" evening classes 20 years ago done for lack of further French classes rather than because I was going to be visiting Spain or encountering Spanish speakers, so I thought I might have been jumping to wrong conclusions.
More recipes(and language practice?) here!

https://www.pequerecetas.com/receta/judias-verdes-recetas-faciles/

Which gave me a chance to try and work out what the "reject all" cookie option was in Spanish...

Had to double check the beans and beens there.

[french frank]

They quite possibly have been already - they are green(French or runner, doesn't seem to matter) beans...

Judías are beans, judíos are Jews. Coincidentally, I went down to do some shopping at El Colmado this morning - valdeón, dressed olives and cooking chorizo; and on the way back it seemed just the moment to call in at Bomba for a bit of lunch. The tapas were very tasty, but the real discovery was the Spanish liqueur Licor 43 (and also Bomba's apple chutney).

The judías verdes recipes look very interesting. As it happens I bought some young runner beans yesterday so I might try a recipe using those. Though the Jew's mallow/molokhia sounds like a superfood. Pity it's unobtainable here. But my greengrocer is Egyptian - perhaps he'll know how to import some for me

[oddoneout]

Judías are beans, judíos are Jews. Coincidentally, I went down to do some shopping at El Colmado this morning - valdeón, dressed olives and cooking chorizo; and on the way back it seemed just the moment to call in at Bomba for a bit of lunch. The tapas were very tasty, but the real discovery was the Spanish liqueur Licor 43 (and also Bomba's apple chutney).

The judías verdes recipes look very interesting. As it happens I bought some young runner beans yesterday so I might try a recipe using those. Though the Jew's mallow/molokhia sounds like a superfood. Pity it's unobtainable here. But my greengrocer is Egyptian - perhaps he'll know how to import some for me

I did read several entries in the search results, such as this

https://spanishskulduggery.tumblr.com/post/60879878540/polyglotinprogress-why-is-jud%C3%ADa-both-jew-and

and this

https://spanish.stackexchange.com/questions/13030/why-are-green-beans-called-green-jews

hence my comments.
I'm intrigued by the Jew's mallow as that was the common name I grew up with for a useful and pretty spring flowering shrub, Kerria japonica. As one might expect these days it tends to go by its Latin name, which fortunately is easy. I will in due course look into it a bit further, but a cursory search suggests that the classic problem of common names applying to several completely different plants may be an issue.

[Barbirollians]

Brodetto - Italian fish soup

[Joseph K]

I just made tofu & potatoes in miso & mushroom gravy. It's a vegan recipe by Isa Chandra Moskowitz which is really tasty. It's been quite a while since I made it because it's a bit time-consuming - so much so that the miso was out of date, but it shouldn't matter. Since my mum is out for the afternoon I decided to make it early and warm it up later - also took advantage of the opportunity to listen to a couple of albums I have on bandcamp via my phone whilst making it:

Wayne Krantz - Greenwich Mean

Ant Law - The Sleeper Wakes

Because I like to have it with rice, I tend not to use many potatoes and instead use more tofu.

Can share a picture of the recipe if anyone's interested.

I made this recipe, first posted here on 06-06-21, this afternoon. As I say, it takes a long time to prepare, but that's largely down to my predilection for using many more shallots than the recipe actually stipulates, which I do because a) I like them, b) I like to have more portions, so increase the amount of every ingredient and c) buying a bag of them, if I only used the two that the recipe requires, then the rest of the shallots would go off (which they might still do, but at least most have been used now). I started preparing the stew at around 2:30 and finished, leaving it to simmer for half an hour, at around 4:15. I was able to listen to a few cuts from Miles Davis's Bitches Brew until my mum came home from a walk, after which we listened to her CD of the best of Cream. As I mention, I only use a couple of potatoes, and in addition to tofu, I fried six veggie sausages which I sliced and added.

It was so delicious, and it's so nice still having the taste lingering in my mouth! I can share the recipe again if anyone's interested, bearing in mind that I heavily customise it. Gotta love that umami miso flavour.

[teamsaint]

I made this recipe, first posted here on 06-06-21, this afternoon. As I say, it takes a long time to prepare, but that's largely down to my predilection for using many more shallots than the recipe actually stipulates, which I do because a) I like them, b) I like to have more portions, so increase the amount of every ingredient and c) buying a bag of them, if I only used the two that the recipe requires, then the rest of the shallots would go off (which they might still do, but at least most have been used now). I started preparing the stew at around 2:30 and finished, leaving it to simmer for half an hour, at around 4:15. I was able to listen to a few cuts from Miles Davis's Bitches Brew until my mum came home from a walk, after which we listened to her CD of the best of Cream. As I mention, I only use a couple of potatoes, and in addition to tofu, I fried six veggie sausages which I sliced and added.

It was so delicious, and it's so nice still having the taste lingering in my mouth! I can share the recipe again if anyone's interested, bearing in mind that I heavily customise it. Gotta love that umami miso flavour.

I don’t share your enthusiasm for Tofu, JK, but sounds as though you had a good feed !!

first Shepherds pie of the autumn tonight, or is it a cottage pie ? What is the difference ?
anyway, mine get whatever is to hand, currently courgettes, leek, a nibble of lamb mince etc. Looked good and tasted very nice, IIMSS.

I like recipes I can prepare and then sling in the over while I have a small drink ( G and T tonight) and listen to a few tunes. Although today I cooked early, and as I wasn’t actually at the footy, I listened to Saints making a right old mess of their game, on Radio Solent.
not the first time, won’t be the last…..

[Pulcinella]

I don’t share your enthusiasm for Tofu, JK, but sounds as though you had a good feed !!

first Shepherds pie of the autumn tonight, or is it a cottage pie ? What is the difference ?
anyway, mine get whatever is to hand, currently courgettes, leek, a nibble of lamb mince etc. Looked good and tasted very nice, IIMSS.

I like recipes I can prepare and then sling in the over while I have a small drink ( G and T tonight) and listen to a few tunes. Although today I cooked early, and as I wasn’t actually at the footy, I listened to Saints making a right old mess of their game, on Radio Solent.
not the first time, won’t be the last…..

Isn't it as simple as shepherd = lamb, cottage = beef?

Similar lack of enthusiasm for tofu here.

[french frank]

Isn't it as simple as shepherd = lamb, cottage = beef?

Similar lack of enthusiasm for tofu here.

I thought that. Tofu hasn't as yet attracted my interest but it has a nutritional value. I just feel there are other 'filling' options: pasta, bulgar wheat, rice, bread, potatoes, some tastier thn others. I shall try tofu some time though.

Forgot to say I'm cooking eej today.

[vinteuil]

.
... "what are you cooking now" is the title, but not appropriate here - today was a production by Mme v -

home-made gravad lax
steamed purple sprouting broccoli
kuku sabzi

https://www.bbcgoodfood.com/recipes/kuku-sabzi-herb-frittata-with-barberries

(tho' her recipe is from Sabrina Ghayour's Persiana, much recommended)
green salad
(I provided nice cheeses and interesting wine)

.

[teamsaint]

Isn't it as simple as shepherd = lamb, cottage = beef?

Similar lack of enthusiasm for tofu here.

Ah yes, that makes sense.

[french frank]

(I provided nice cheeses and interesting wine)

Wait! What cheeses? I keep thinking there should be a thread entitled Cheese (and Sherry, if it comes to that). Why isn't there?

I have a chaource waiting for tomorrow's Gratin champenois (Tartiflette in other parts of the country, but where can I get Reblochon round these parts?)

[vinteuil]

Wait! What cheeses? I keep thinking there should be a thread entitled Cheese (and Sherry, if it comes to that). Why isn't there?

I have a chaource waiting for tomorrow's Gratin champenois (Tartiflette in other parts of the country, but where can I get Reblochon round these parts?)

... well, I hadn't had a chance to go to la fromagerie

https://lafromagerie.co.uk/collections/all-cheese-1

so it was just what could be got from tescoes - manchego, camembert, comté, langres...

And the wines - a franciacorta brut, a rosé villány heumann, a saint-pourçain...

For reblochon - well, waitrose has it - as do tesco :

https://www.tesco.com/groceries/en-GB/products/257824378

.

[Joseph K]

I don’t share your enthusiasm for Tofu, JK, but sounds as though you had a good feed !!

first Shepherds pie of the autumn tonight, or is it a cottage pie ? What is the difference ?
anyway, mine get whatever is to hand, currently courgettes, leek, a nibble of lamb mince etc. Looked good and tasted very nice, IIMSS.

I like recipes I can prepare and then sling in the over while I have a small drink ( G and T tonight) and listen to a few tunes. Although today I cooked early, and as I wasn’t actually at the footy, I listened to Saints making a right old mess of their game, on Radio Solent.
not the first time, won’t be the last…..

The tofu is not something I'd consider integral to this recipe. It's a mighty fine stew with or without tofu.